I call this "Counting Blessings", because similar to my 1-2-3 Chickpea Noodle Soup, you count through the ingredients in the beginning of the recipe...1 onion, 2 celery stalks, 3 carrots etc. Also, there's just something about the hearty potatoes in this one that I find comforting and fills me with gratitude.
Scroll to the end to see "Deconstructed Pot Pie" variation.
Counting Blessings Potato Soup- VegWithMandy.com
serves 3-4
In soup pot, place:
- 1 yellow onion, small, diced
- 2 celery stalks, chopped
- 3 carrots, peeled and diced
Sautee x 5 min
Add:
- 1 pinch salt
- 2 pinches black pepper
- 3 cloves garlic
- 1/4 c flour (see note for Gluten free option)
- 1/2 Tbsp parsley, dried
Stir well; Add:
- 1 1/2 c vegetable broth
- 1 1/2 c plain, unsweetened almond milk* (or unsweetened rice or soy milk for nut free)
- 4 medium red creamer potatoes, peeled, diced small.
Strong simmer x 10-15min until potatoes are soft; stirring almost continually to keep ingredients from sticking to pot.
If needed, thin with more broth, and adjust seasonings "to taste".
Notes:
*You may be able to substitute with unsweetened rice or soy milk for nut free option, but I've not tried this yet.
In a pinch, I've used additional veg broth in place of the milk and it worked out well, although a tad bit less creamy.
Keep in mind that the starch in the potatoes acts as a natural thickener, so those of you who follow a gluten free diet may be able to omit the flour without much impact on texture. Just make sure the veg broth is gluten free.
Note that I like a chonky soup--I don't like to feel like I'm chasing down my next bite with my spoon. So feel free to thin it out with additional broth if you find it too thick for your liking as written.
On the day this pic was taken, I realized last minute that I didn't have unsweetened almond milk for the recipe, so I replaced with additional veg broth. Now I can't decide which version I like more!
*Variation - "Deconstructed Pot Pie": In this version, I replaced the carrots with about the same volume of a frozen vegetable medley (~1 cup of carrots, green beans, corn, peas), and served it over open faced home made biscuits, straight out of the oven. Sort of like an upside down Pot Pie. Yum! 😋
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